6 large cabbage leaves -- (up to 8)

2 cups cooked rice

1/2 pound sausage meat

2 tablespoons onion -- finely chopped

salt and pepper -- to taste 2 cups sauerkraut -- (1 pound can)

1 smoked pork hock

paprika dairy sour cream

Cook cabbage leaves in small amount of boiling salted water for 3-4 minutes. Drain and dry on paper towels. Mix rice, sausage meat, onion, salt, and pepper. Fill and roll the cabbage leaves. Place half of sauerkraut in a skillet. Top with cabbage rolls and pork hock. Cover with remaining sauerkraut. Add enough water to cover and simmer for 2 hours, adding more water when needed. Sprinkle with paprika and serve with sour cream. Makes 6-8 servings.